2 Poached Eggs Recipe

Prepare water

Choose a shallow wide saucepan or sauté pan that will comfortably hold both eggs without overcrowding. Pour 4 cups of water into the pan and add 1 tablespoon white vinegar and 1 teaspoon fine salt. Heat over medium until water reaches a gentle simmer with small bubbles forming on the bottom and a few rising to the surface (around 180–190°F / 82–88°C). Do not bring to a rolling boil.

Prepare eggs

Crack each egg into its own small ramekin or cup. This makes it easier to slide the egg into the water and helps avoid shell fragments.

Create gentle vortex (optional)

Using a spoon, stir the simmering water in one direction to create a gentle whirlpool. This can help the white wrap around the yolk for one egg; for two eggs you can still use the whirlpool for the first egg and slip the second in at the opposite side so they don't collide.

Poach the eggs

Hold the ramekin low to the water and gently slide the first egg into the simmering water. If using the whirlpool, drop the egg into the center. Immediately slide the second egg in 2–3 inches away. Reduce heat slightly if the water becomes too active; maintain a gentle simmer. Cook for 3 minutes for a runny yolk, 3 1/2 minutes for slightly more set, or 4 minutes for a medium yolk.

Remove and drain

Use a slotted spoon to lift each egg out carefully. Gently blot the underside on a folded paper towel to remove excess water. If desired, trim any ragged white edges with kitchen scissors for a neater presentation.

Finish

Place eggs on a warm plate or on top of toasted bread. Add 1 teaspoon unsalted butter on top of the eggs to melt, sprinkle with 1/4 teaspoon cracked black pepper and 1 tablespoon chopped chives or parsley if using. Season to taste with a small pinch of additional salt if needed.

If serving on toast or English muffin, toast to desired level and butter lightly. Top each piece with one poached egg and optional avocado slices. Serve immediately while warm.